INGREDIENTS
Salad:
- ½ pound Brussels sprouts, halved
- 1 medium sweet potato, diced 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup farro
- 1 can navy beans (or other white bean), rinsed and drained
- ¼ cup pecans (or walnuts), toasted if desired
- ¼ cup dried cranberries
- 3 tablespoons crumbled goat cheese (or blue cheese)
Dressing:
- 2 tablespoons fresh or frozen cranberries
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- ¼ teaspoon salt
DIRECTIONS
- Set oven to 400°F. Toss Brussels sprouts and sweet potato with olive oil, salt, and pepper, then spread them in an even layer on a parchment-lined baking sheet and roast for about 30 minutes, until golden (tossing once halfway through).
- While the veggies are roasting, cook farro according to package directions, and drain off any excess liquid.
- To make the dressing, combine all dressing ingredients in a small blender or food processor and mix until smooth.
- Toss dressing with navy beans, roasted vegetables, cooked farro, pecans, dried cranberries, and goat cheese.
VARIATIONS & TIPS
- You can substitute the cranberries for any dried fruit of your choice. Consider limiting the amount of added sugar!
- This salad can be served warm, room temperature or right out of the refrigerator!
- You can prep many of the components of this recipe ahead of time – cook off the farro, roast the veggies and make the dressing to have ready to throw together in minutes.
NUTRITION FACTS
YIELD: 4 servings
Calories: 520 cal, Carbohydrates: 70g, Fiber: 4.2g, Sugar: 13g (2g added sugar), Protein: 16g, Fat: 21g, Saturated fat: 3.5, Sodium: 420mg
SOURCE: Adapted from wholegrainscouncil.org